GQ Fitness: Eat Healthy All Week For $60

Unless you’re the kind of home cook who’s into pork belly and foie gras, it’s almost always cheaper and easier to eat healthy if you’re preparing your own food. But at lunchtime—when you’re miles away from your kitchen, starving at your desk—pretty much everyone feels the gravitational pull of the nearest food truck.

So we asked dietician Beth Saltz for a fix: One night of simple cooking that’ll yield five different healthy meals. It’s basically a playbook for anyone interested in losing weight while keeping money in his pocket. Sound like you?

To poach the chicken breasts, place the chicken in a pot and add water—enough to cover the chicken by at least 2 inches. Add 1 tsp. salt to water. Bring to boil, then lower heat to simmer. Chicken will be done when it reaches 165 degrees—about 12 to 17 minutes depending on size of chicken breasts. When chicken cools, cube 2 of the breasts and shred the remaining 1 breast (use 2 forks to shred).

Heat a large nonstick skillet over medium. After a minute, add 1 tbsp oil to pan. When oil is shimmering, add 1 lb seasoned ground turkey in skillet. Stir and break up any clumps. Continue cooking until turkey has no pink spots left. Season with Italian seasoning blend/salt/pepper/any dried herbs of choice.

Cook ½ cup of the frozen roasted corn according to package directions.

Cook the brown rice or quinoa according to package directors. (you should have 1 ½ to 2 cups total).

Cook the pasta according to package directions. You will want 2 cups total.

Assembly: On Thursday night, move the container from the freezer to the refrigerator. Friday morning, grab your chicken along with the bag of tortilla/coleslaw/cheese. At work, heat the chicken mixture in microwave for 1-2 minutes, until hot. Then heat tortilla up for 30 seconds. Put chicken mixture in center of tortilla, add cheese; tightly roll up. Enjoy with optional side of guacamole.

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